I fancy the summery flavour of the Meditteranean, which I plan on using over the winter, whenever I feel defeated by the long cold wet days that I am currently heading towards. These tomatoes are perfect as I used fresh, local produce and herbs grown by my very own hands, add a couple of other ingredients and a recipe from Rick Stein. I've only adapted it marginally, and voila, roasted tomatoes



About 2lbs of plum tomatoes, cut in half lenghways
A few sprigs of thyme
2 cloves of garlic cut into slivers
A good splash of olive oil
Dusting of ground black pepper

Preheat oven to 220 degrees
Grease the inside of a roasting tin with a good splash of oil
Place the halved plum tomatoes in the roasting tin, cut side up
Place a sliver of garlic on each cut tomatoe surface, sprinkle thyme and pepper over the tomatoes
Roast in the oven for about 12 minutes
Lower temperature to 150 degrees, roast the tomatoes for a two hour's
Remove from the oven and cool

These tomatoes however are just the first part of a much bigger meal, inspired by Paz. I will be featuring the full meal at a later date, once I've got all the ingredients prepared and collected together